Spaghetti alla checca (spaghetti,fresh tomatoes,cheese&hr
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti |
| 2 | pounds | Plum tomatoes, ripe, peeled, seeded and cut into 1\" dice |
| 8 | ounces | Italian mozzerella (whole milk) cut into 1\" dice |
| 2 | teaspoons | Fresh basil, chopped |
| 2 | teaspoons | Fresh oregano, chopped |
| 2 | teaspoons | Fresh marjoram, chopped |
| 1 | teaspoon | Fresh thyme, chopped |
| Salt & freshly ground black pepper | ||
| ½ | cup | Extra-virgin olive oil |
Directions
1. Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt, and drop in the pasta all at once, stirring until the strands are submerged.
2. Meanwhile, put the tomatoes, mozzerella and all the herbs in a serving bowl large enough to accomodate the pasta later. . Season with salt and pepper and mix well.
3. Heat the olive oil until it is smoking hot and pour it over the mixture in the bowl.
4. When the pasta is cooked molto al dente (about 30 seconds away from being al dente), drain, add it to the sauce in the bowl. Toss vigorously until the pasta is well coated. Cover the bowl with a plate and allow it to stand for 2 minutes so the cheese melts before you serve it.